This week, Chef Eddie B. shares some new flavors including a charcuterie board game-changer.
Now available: pastrami deli meat made in-house from High Plains Black Angus brisket. The thin slice allows you to taste both the brine and crust that create layers of flavor and texture. Notes of juniper berry, cinnamon, and cloves can be found throughout, turning your ordinary sandwich into the pastrami sandwich of your dreams.
His Porchetta di Testa (pictured) comes from a Blackland Prairie Red Wattle hog; its rich, silky texture pairs well with your typical arrangement of pickles, cheeses, and artisanal breads. It can be served at room temperature—observe the fat begins to glisten—or warmed up in the oven beforehand. Chef Eddie B. recommends trying it on a bao bun—yum!
It's challenging times like these that encourage us to come together in bigger ways. A lot of people who are vital to the functioning of our community have been negatively affected because of the closure of many restaurants and bars. In this regard, we have introduced a brand new partner to our team.
Meet Deep Cuts' newest addition, Diana Zamora. She's been nominated for Culturemap's Tastemakers award for Pastry Chef of the Year, and for a good reason. She's a nostalgic, passionate chef of the people working to create wholesome prepared foods that are not only nourishing, but also make people feel good.
What's offered includes pre-proofed bread for easy baking at home and soups such as chicken and dumplings, chili, and varying stocks. Menu options will be released tomorrow.
Along with this, Deep Cuts will be implementing a curbside food service option to further avoid hosting groups of people in one contained space. Please call ahead or email for this option and thank you in advance for your patience.